Preserving stuffed olives properly can keep them edible for months.
When it comes to stuffing olives, there are endless possibilities -- garlic, vegetables, hot peppers, cheese, anchovies, and much more. Many people all over the world consider the Mediterranean fruit to be a sort of delicacy fit for all kinds of occasions, and this is supported by the fact that many flavors can be created with the different stuffings. When not preserved correctly, stuffed olives of any kind can quickly go bad.
Instructions
Olive Oil
1. Prepare freshly stuffed olives. They should not be extremely squishy or brown, and their fillings should stay easily in place. Throw out any that are spoiled, as there is no sense in preserving them.
2. After cleaning the preserves jar -- a simple rinse with water is good even if the jar is new -- fill it with the stuffed olives. Don't throw any olives in too forcefully or overstuff the jar. This can squash the olives and make the fillings come out. There should be visible spaces between the olives, and they should not be above the rim of the jar.
3. Pour the olive oil over the olives, letting it fill in the spaces. If the oil is too thick for your liking, add a little water to thin it. The majority of the mixture should be the oil, however. Fill the jar to just below the rim.
4. Screw the lid of the jar on tightly, so that it does not come off easily. The more air exposure, the faster your stuffed olives will go bad.
5. Store the jar in a cool, dry place, such as a cupboard. The olives should last for at least two-and-a-half months.
Brine Method
6. Prepare the stuffed olives as described in step 1 of the previous section, and rinse the preserves jar.
7. Gently fill the preserves jar about two-thirds full with the stuffed olives.
8. In a separate jar or in the measuring jar, mix in a solution of water and salt at a rate of no more than a 1/2 cup of salt to every 5 cups of water. It is best if the water is lukewarm or at room temperature.
9. Slowly pour the saltwater brine over the the olives in the preserves jar. Fill the jar to just below the rim, and seal it tightly with the lid.
10. Store the jar in the refrigerator or cupboard. Whatever place you choose to store it in should be cool and dry. The olives should last at least a month, often longer. The stuffed olives are, nevertheless, best eaten within a couple of weeks.
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